Parmesan Potato Fish Pie
Serves: 6
50g unsalted butter
1 small brown onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely grated
1 tbsp chopped tarragon
1 tbsp chopped dill, plus extra to serve
2 tbsp plain flour
400ml milk
½ tsp ground white pepper
75g mature cheddar, grated
1 tbsp Dijon mustard
Pinch of nutmeg
300g firm white fish (hake, snapper or cod), cut into large chunks
250g smoked fish (haddock or trout), flaked
250g mussels, cooked, removed from shells
250g clams, cooked, removed from shells
Lemon wedges, to serve
Potato topping:
600g potatoes, scrubbed, skin on
50g butter, melted
40g (½ cup) panko breadcrumbs
50g parmesan, finely grated
Preheat the oven to 180°C fan-forced. Melt the butter in a large saucepan over medium heat. Cook the onion, carrot and celery for 6–8 minutes until soft. Add the garlic, tarragon and dill and cook for 1 minute.
Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer for 3–4 minutes until thick. Stir in the cheddar, mustard, nutmeg and white pepper. Season. Take off the heat and fold through the white fish, smoked fish, mussels and clams. Pour into a 24–26cm baking dish.
Slice the potatoes very thin. Par-boil for 3 minutes, drain well, and layer over the filling, overlapping like scales. Mix the melted butter, panko and parmesan and scatter over the top.
Bake for 40–45 minutes, until bubbling at the edges and golden on top. Rest for 10 minutes. Scatter with dill and serve with lemon.